Messages - vinnieb

Watermellon is tough to brew with. Mainly because its looses lots of its flavor during fermentation. Many folks add grape concentrate to it to balance it out.

However, watermelon can be successfully utilized if strained from its pulp, fermented with 1lb sugar per gallon, for a week...and...well, the rest is unmentionable here, but as a wine, it really needs another fruit with it.

Mortica covered it. Not much is needed for meade. The nutrient is big, you'll a bunch of that. Even when you rack to secondary, you'll need to add more nutrient. Also have a blow off tube at the ready. I had a couple of Meades really take off and needed to remove my airlock and install a blow off tube.

On meade days, I usually get an orange to eat...and I drop the peels into the fermentor.

Its not sweet and I am very sure about the seals. Not high gravity and stored at a constant 68f. I was thinking about removing caps, and adding a bit of priming sugar and recapping. Heck, I already blew up a keg, whats a few bottles!

Sorry to bring up an old topic, but I didnt want to start a new one with the same title. I used these prime dose caps in my last batch and the beer was bottled almost 2 months ago and has been sitting since. I did not add priming sugar, because as I understood the vague directions, All I needed were these caps. Well, so far 4 test 12oz bottles are all flatter than a carrier deck......and ideas?

I've heard the same story from a curator at the NYC Tenement Museum. Its a pre-law building built in about 1863 and was a German Beer hall on the commercial floor for 20 years. They have restored it to its original condition and still have an original growler. The kids in the building would run down the steps to get the beer for the family and bring it back up. What's cool is that the growler and the wood casks are all original pieces from the 1870s.

The Recipe was as follows. (It has changed since, but I have not brewed it yet, waiting on mats to arrive)This was the first attempt at this recipe. I have since changed out the Munich malt, with Dark malted wheat.

Well, it ran through the floor boards(hardwood floors) and into the basement of my condo. Covered everything in the closet and shattered two 1 liter bottle full of beer. It also cracked the wall moulding that it was against. Took about 2 hours to clean up. I don't cry over spilled milk, but spilt beer.....its a very sad day indeed.

They are made in Germany. I had two kegged and the other didnt explode....yet! So I will attempt consuming it. It was in a closet on the floor. When It exploded, it took out 2 glass 1 liter bottles of my xmas brew. Quite the mess. It made a thump/ping noise that made me jump since it sounded like a mortar round being shot off.

The gravity was 1.06 at start and 1.018 when I kegged it. I did a 2 stage fermentation first at 4 days second at 12 days, there seemed no more activity when I kegged.

If it was an infection, what are the tell tale signs...(other than an exploded keg!)?